flip143
Active Member
Does anyone have a clone for Boulevard Wheat? AG if possible, but will take any method.
Dude said:Can't help oyu guys out right now (at work) but if you search the homebrew recipe sites, just go for a generic "american wheat" recipe and it will get you darn close. Make sure to use the american wheat yeast strain, which will cut down on the banany phenols and make it a cleaner flavor.
I'm pretty familiar with Boulevard wheat and it is as american as it gets.
When I get home I'll search the Boulevard site to see fi they give any clues. It will be easy to formulate a recipe pretty close if they give a little info about it.
Baldy Beer Brewery American Wheat
American Wheat
Type: All Grain
Batch Size: 5.00 gal
Boil Size: 6.50 gal
Boil Time: 60 min
Ingredients
Amount Item Type % or IBU
5 lbs Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 46.5 %
4 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 41.9 %
1 lbs 4.0 oz Wheat - Soft Red, Flaked (Briess) (1.6 SRM) Grain 11.6 %
0.50 oz Pearle [8.00%] (60 min) Hops 14.3 IBU
0.50 oz Spalter [4.50%] (15 min) (Aroma Hop-Steep) Hops -
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 10.75 lb
Sparge Water: 4.43 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Name Description Step Temp Step Time
Mash In Add 13.44 qt of water at 165.9 F 154.0 F 60 min
Oh, I just forgot to delete the Whirlfloc from the ingredient list. I quickly copied and pasted from another recipe in BeerTools Pro and forgot to take it out.ISUBrew79, why would you put whirlfloc in a wheat beer?
Bully Wheat isn't filtered.
Glad to see Boulevard is so popular! I live in the KC metro area where they are located. Great establishment and fun to tour.
"All of the hops on the list you have are for bittering. Our wheat beer does not have any aroma additions and really since you will not be getting much aroma or flavor out of your bittering hops you can use whatever hops you want to. The hops we use in our wheat beer changes every year depending on what is available.
I cant really say much about the yeast but I think the California Ale yeast that you have will work fine. Also you might try an English Ale yeast.
We use approx. 60% Pale malt, 19% unmalted wheat, and 21% malted wheat in our malt bill. If the color doesnt come out right then you can add a little bit of color malt as needed."
I've had more contact with another brewer there and he also suggested American Wheat as the yeast. He suggested going 50/50 with Magnum and Simcoe for bittering.
I brewed this last night:
Extract / Specialty
3 lbs Golden Light
.5 lbs Extra Light
1 lb Wheat
1 lb Flaked Wheat
I steeped the flaked wheat in about 1 lb of dme at 150-155 for 30 minutes.
Hops
.5 oz of a ~50-50 mixture of cascade and palisades pellets @ 60 min.
I used the palisades because they have that listed on their site and cascade because I had it on hand. I got about 13 IBU, so I am close.
Target OG was 1.044, I got 1.042.
I went with WLP002, just thought I would give it a shot. We will see how much attenuation I get out of it. I pitched a 2 pint starter.
Color looks good, looked better than it does in the pic.
Trying to put something togeather similar to yours, never made a recipie just brewed lots of kits. What do you think of the recipie below? I use an extra .5 pounds of the extra light because you can't buy a half pound.
Why don't you like the american wheat yeast? If you don't use that then you won't get the cloudy apperance correct?
Do you think the flaked wheat is important?
I guess I am not dead set on a Boulevard clone, I just want a good easy drinking american wheat beer. I tried a NB Wheat kit and it was much too bitter for my liking.
If you guys want to clone Boulevard Unfiltered Wheat, their ale yeast is distinctive and is the bottle conditioning strain so grow it up.
Do you think there would be a problem with just using the Magnum hops? I usually brew kits but haven't found a wheat kit that is mellow enough for me (my go to beer is an IPA but I like a mellow wheat) so I don't have any hops on hand....it would be most simple to just buy one variety.
Let me know how this works. So there's another clue...and a tip to NOT waste time harvesting.
You will have to let me know how your yeast selection turns out, I think I might try WLP008 next. I got until June-July to figure it out.
The girl and I drink a ton Boulevard Wheat. I personally would not try to clone it since it is already dirt cheap from the store. In my opinion any beer that is already under a $1 a bottle from the liquor store is not worth brewing.
I did brew another attempt on Sunday. I modified the recipe slightly:
2 lb 10 oz Wheat DME (up from 2.5)
2.5 lb Pale Malt (2 Row)
1.25 lb Un-malted Wheat
.22 ounce Bravo (No more Magnum left)
Wyeast British Ale yeast (Which was one suggested to me by the brewer...but then he said American Wheat too which confuses me still.)
I mashed the Pale and Wheat @ 150 degrees for 35 minutes. Added DME and boiled. Added hops. Boiled for 60 minutes. Pitched yeast @ 75 degrees.
The one thing I can't replicate is the whole part about starting fermentation at 65 degrees and raising it. I don't have that kind of temperature control.
I did get good and rapid fermentation (British Ale always does that for me) and if the smell coming from the air lock is any indication it seems to be much closer than the American Wheat yeast. Will be another 10 days or so before I get a sample though as I'm once again skipping the secondary fermenter. Will let you know.
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